Cooking instructions:
Cook the artichokes in salted boiling water for 10 to 15 minutes, or until al dente. Drain and refresh in cold water then halve the artichokes lengthways and leave in water with the lemon halves to retain their colour. Cook the tagliatelle until al dente. Heat the olive oil in a frying pan, then fry the artichokes and fennel in separate batches, until a light golden brown. Remove from the pan, then fry the chorizo for about 20 seconds a side. Add the pan-fried ingredients to the tagliatelle and toss together lightly. Scatter with wild rocket and season to taste. Serve warm.
Per serving: 2 639.6KJ, 22.8g protein, 15.7g fat, 98.1g carbs TASTE’s take: Waste not, want not… The recipe calls for the leaves or the stem of the artichoke, so what to do with the hearts? Pulse with green olives to create a tapenade, fold into pasta or risotto, drench in garlic butter, sautee with exotic mushrooms, butter and white wine, or toss with clams and cream. |